Halloween is just around the corner, soon there will be more candy than your know what to do with. These Halloween Hangover Blondies are the perfect way to use up all the extra candy. Buttery and rich it’s the only way you’ll want to eat your leftover candy!
Halloween is a fun holiday, but lets admit it there’s too much candy. Did I really just say that?! That’s how you know it’s bad, because I love candy but enough is enough already! Now for me I buy a big bag of candy every year and get a total of maybe one trick-or-treater. However, I know the one year I’m not prepared is the year they’ll swarm. Growing up we only went trick-or-treating on Halloween night, it seems kids these days go trick-or-treating a lot more. In my town there’s a downtown trick-or-treating during the weekend, some schools do trunk-or-treating after school, and then there’s the actual Halloween night itself. I’m not a parent, but I can image the amount of candy kids must get now is excessive, plus the extra candy you have from passing it out!
That’s why this week’s #SundaySupper theme is so perfect, all the taste makers have joined together to give you our favorite ways to use leftover candy. I’m extra excited because this week is hosted by Gluten Free Crumbley and can’t wait to see what kind of gluten free goodies he will be whipping up!
I love these blondies because they’re not overly sweet, aside for the added candy of course. Since candy is packed with sugar my Halloween Hangover Blondies are sweetened with just some apple sauce and a touch of honey. This recipe works great with any chocolate candies, though perhaps I’d leave the peppermint patties out. I used a combination of butterfingers, hershey bars, reeses, and almond joys. I was worried how the coconut and peanut butter would mingle together, but they were delicious! I love recipes like this because you can mix and match the different candies and make a unique blondie with each batch!
- 1 Stick Butter, Melted
- ½ Cup Honey
- ½ Cup Applesauce
- 1 Egg
- 1 Teaspoon Vanilla Extract
- ⅔ Cup Brown Rice Flour
- ½ Cup Potato Starch
- 1 Cup Chocolate Candy, Chopped
- ½ Teaspoon Salt
- ⅓ Cup Oats
- Whisk together butter, honey and apple sauce
- Add egg and vanilla
- Add dry ingredients
- Gently stir in candy and oats
- Transfer batter into a grease 8X8" pan
- Bake at 350F for about 30 minutes or until tooth pick comes out clean
- Candy Bar Blondies by That Skinny Chick Can Bake
- Gluten Free Seven Layer Candy Bar by Gluten Free Crumbley
- Halloween Hangover Blondies by Cricket’s Confections
- Leftover Candy Peanut Butter Chocolate Crunch Bars by Books n’ Cooks
- Gooey Candy Bar Brownie Cups by Desserts Required
- Leftover Candy Stuffed Brownies by Hezzi-D’s Books and Cooks
- Dark Chocolate Pumpkin Cupcakes by Sunday Supper Movement
- Peanut Butter Cup Coffee Cake by Sew You Think You Can Cook
- Pumpkin Chocolate Cake by NinjaBaker
- Candy Bar Truffles by The Crumby Cupcake
- Candy Toffee by Family Foodie
- Candy Filled Lollipops by The Freshman Cook
- Nutty Candy Bar Fudge by And She Cooks
- Butterfinger Biscotti by The Redhead Baker
- Candy Bar Oatmeal Cookies by Cosmopolitan Cornbread
- Full of Secrets Chocolate Chip Cookies by What Smells So Good?
- Candy Popcorn Balls by Palatable Pastime
- Inside Out Caramel Apple Muffins by Caroline’s Cooking
- Under the Sea Snack Mix by Pies and Plots
- Lemon Drop Chicken Chow Mein by Mindy’s Cooking Obsession
- Snickapplebutterway Salad by A Kitchen Hoor’s Adventures
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